Pork Loin

Here's a simple, richly flavored recipe from Josefina Howard, owner of Rosa Mexicano restaurant in New York.

Can be prepared in 45 minutes or less.

Serve this flavorful roast with its rich mushroom gravy, the mashed potatoes here and sautéed carrots. A fruity Zinfandel would make a good wine choice.

For an especially quick and easy meal, buy prepared Chinese barbecued pork loin (3/4 pound will be plenty). This pink-tinged meat is available at many Asian supermarkets—or you may even be able to purchase it from your neighborhood Chinese restaurant.

A favorite trick is to stuff the body cavity of the bird with bread stuffing and the neck cavity with the following very highly seasoned sausage meat stuffing.

Coffee beans soften the heat of the chile and bring out the other flavors in this paste-like marinade. You can also use the paste on chicken, as they do at Maroons, where this dish is served. Begin marinating the meat the day before.

This elegant dish would make a lovely entrée for a special-occasion dinner.

This easy bulgogi recipe with its hot-sweet-salty marinade works well with beef, pork, or chicken—and delivers dinner in under an hour.

Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center.

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

Our step-by-step guide to making a three-course meal that might get you off Tinder for good.

Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.